Ingredients
2 pounds Yukon gold potatoes, cooked until just barely done, cooled and chopped, peeling is optional
1 sweet onion, chopped
1 cup dill pickles, chopped
3-4 hard-cooked eggs, chopped
2/3 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup or more dill pickle brine
salt and pepper to taste
Preparation
Combine potatoes, onions, pickles and eggs. Gently mix in the mustard and mayo. Add the pickle juice and season to taste. It’s better the next day. Just before serving, stir and taste again. Adjust seasonings if needed.
